COOKING CLASSES IN SAN FRANCISCO

  • KNIFE SKILLS: CHOP LIKE A PRO (SOLD OUT)

    June 1, 2018 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • SUMMER SUPPER

    June 8, 2018 6:00 PM

    Nothing says summer time like peaches, corn, peppers and summer squashes. This four course menu has it all! Wait until you try this baby kale, avocado and sugar snap pea first course. You’ll become obsessed with this dish for the rest of the summer. Once the first Brentwood corn arrives around Memorial Day Weekend, it’s a certainty that we will cook with it every single day. It’s so good charred over the grill with these sweet, salty, sour and smoky flavors to explode in your mouth. I love working with larger cuts of meat in the summertime since it makes entertaining so easy. If ten or more people are coming by for dinner, knowing how to perfectly cook a whole pork loin is indispensable. Paired with peppers and summer squashes, it’s a perfect summer dinner with some bottle of rose. And this poached peach is my go to summer dessert. Can be made in advance and simply served with a scoop of vanilla ice cream all summer long.

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  • SUMMER SUPPER

    June 22, 2018 6:00 PM

    Nothing says summer time like peaches, corn, peppers and summer squashes. This four course menu has it all! Wait until you try this baby kale, avocado and sugar snap pea first course. You’ll become obsessed with this dish for the rest of the summer. Once the first Brentwood corn arrives around Memorial Day Weekend, it’s a certainty that we will cook with it every single day. It’s so good charred over the grill with these sweet, salty, sour and smoky flavors to explode in your mouth. I love working with larger cuts of meat in the summertime since it makes entertaining so easy. If ten or more people are coming by for dinner, knowing how to perfectly cook a whole pork loin is indispensable. Paired with peppers and summer squashes, it’s a perfect summer dinner with some bottle of rose. And this poached peach is my go to summer dessert. Can be made in advance and simply served with a scoop of vanilla ice cream all summer long.

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  • KIDS COOKING CAMP, WEEK 1 (SOLD OUT)

    June 25, 2018 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. The past years camps were such a success, we are excited for an even better one this year. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $475 per child and includes all materials and of course a full organic lunch each day. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project.

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  • JORDAN’S KITCHEN FAVORITES

    July 6, 2018 6:00 PM

    We try to have a Jordan’s Kitchen Favorites class each quarter. The menu always represents some of Chef Jordan’s favorite dishes to cook and to eat that season. In the summer, it’s nearly impossible to choose just four dishes but here is why we’ve chosen these for your class. First, our local King salmon is special. Though the sheer volume is dwindling, the quality is incredible. It’s a local ingredient we should really savor. Preparing it raw is a great way to showcase it’s pure flavor, color and texture. Next is perhaps my favorite dish, a Mexican style ceviche verde with wild shrimp, Monterey squid and mussels. This fresh green sauce is a game changer, you will find ways to use it on everything. It wouldn’t be summer without grilling grass fed steaks and pairing them with Brentwood corn and Dirty Girl Farms french green beans. And we have to finish this menu off with as many local, organic berries as possible. Raspberries, blackberries, blue berries and strawberries make up this rustic, old but new crumble.

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  • JORDAN’S KITCHEN FAVORITES

    July 13, 2018 6:00 PM

    We try to have a Jordan’s Kitchen Favorites class each quarter. The menu always represents some of Chef Jordan’s favorite dishes to cook and to eat that season. In the summer, it’s nearly impossible to choose just four dishes but here is why we’ve chosen these for your class. First, our local King salmon is special. Though the sheer volume is dwindling, the quality is incredible. It’s a local ingredient we should really savor. Preparing it raw is a great way to showcase it’s pure flavor, color and texture. Next is perhaps my favorite dish, a Mexican style ceviche verde with wild shrimp, Monterey squid and mussels. This fresh green sauce is a game changer, you will find ways to use it on everything. It wouldn’t be summer without grilling grass fed steaks and pairing them with Brentwood corn and Dirty Girl Farms french green beans. And we have to finish this menu off with as many local, organic berries as possible. Raspberries, blackberries, blue berries and strawberries make up this rustic, old but new crumble.

    View Menu
  • KIDS COOKING CAMP, WEEK 2 (SOLD OUT)

    July 30, 2018 9:00 AM

    We are very proud to announce our week long summer cooking camp for kids ages 8-12. The past years camps were such a success, we are excited for an even better one this year. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $475 per child and includes all materials and of course a full organic lunch each day. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project.

    View Menu

Students say...

"This is a real cooking class - everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training."

"Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan's ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring."

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PERFECT FOR HOME COOKS

and couples looking for a great night out Jordan’s Kitchen is all about one thing, FUN. We offer the most hands-on cooking classes in SF that are delicious, educational and extremely interactive. We emphasize seasonal, modern food comparable to that of your favorite local restaurants.  Classes take place every Friday evening in our private SoMa commercial kitchen and focus on a four course menu which changes weekly. Classes are four hours long, are completely hands-on and always led by Chef Jordan personally. They cost $165 per person. We use the freshest, most inspiring ingredients direct from that days farmers market. We have a firm one week cancellation policy for all classes and offer a full credit to any future class subject to availability.